Chef Reynaldo Sifuentes was born August 3, 1987 in Corpus Christi ,Texas to Rachel Vera and Baltazar Sifuentes. As a child he was always in the kitchen with his mother cooking and making meals together. One of his most memorable times was when he travelled to Mexico with his parents to visit his grandmother. He enjoyed helping her make Queso Fresco, Tamales, Puerco Guisado,Barbacoa, and other traditional Mexican dishes that are part of his Mexican heritage.
He fell in love with the amazing smells and wonderful dishes you could create. The incredible flavors inspired him to enroll in cooking classes at Foy H. Moody High School. At that point, he knew what his life passion would be. That was the start of his culinary career. He would continue to develop his skills as a part-time chef at his best friend’s family restaurant.
After graduating high school, he trained with Chef John Dominquez at Johnny D’s restaurant on the Island. He learned so much from Chef Dominguez as he had studied all over the United States. It was heart breaking when Johnny D’s had to close its doors for personal reasons as they had all become family. But it was the catalyst that motivated Chef Sifuentes to pursue his culinary passion even further; he enrolled at Delmar College to get his double major in Culinary Arts and Baking & Pastry.
While he continues his culinary education, he works at Katz 21 Restaurant, where he has been for 2 1/2 years. Also working part-time at the Dancing Elk Ranch Wedding and Hunting Venue where he cooks for the Weddings and at the Knolle Farms Ranch Wedding and Bed & Breakfast Venue where he creates Wedding Cakes and cooks. He hopes that once he graduates he can travel the globe learning from other Chefs. His ultimate goal is that through his travels and by experiencing various cuisine created by many different chefs, he can return home and open his own restaurant.